Johnny Cakes

Johnny Cakes

Johnny Cakes

Unlike the cornmeal pancake version that you may be familiar with, Belizean-style johnny cakes are dense baking powder biscuits with a slight coconut taste. They contain flour and no cornmeal. Johnny cakes are typically served for breakfast with eggs, sausage, and fried beans. They also go great with Belizean stewed chicken, soaking up all of the red recado sauce.
Prep Time5 minutes
Cook Time15 minutes
Course: bread
Cuisine: Belizean
Keyword: Belizean, bread, Latin American
Author: Alex Gorgos

Ingredients

  • 5 tbsp butter melted
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut milk
  • milk for brushing

Instructions

  • Mix together the dry ingredients.
    Belizean, bread
  • Mix in the wet ingredients.
    Belizean, bread
  • Knead for a minute.
    Belizean, bread
  • Line a baking pan with parchment paper. Portion the dough out to 6 equal dough balls. Slightly flatten.
    Belizean, bread
  • Using a fork, gently prick several sets of holes on the top side.
    Belizean, bread
  • Preheat the oven to 400 degrees. Brush the top side with milk.
    Belizean, bread
  • Bake for 15 minutes.
    Belizean, bread
Serve the johnny cakes with Belizean stewed chicken.